Ingredients

· 6 chicken thighs, trimmed

· ¼ cup Thai red curry paste

· 1 tablespoon peanut oil

· 1 lime, cut into slices

· 1 brown onion, chopped

· 1 garlic clove, crushed

· 1-piece ginger, grated

· 1 lemongrass stalk, chopped

· 1 carrot, diced

· 1½ cup rice

· 2½ cups chicken stock

· 200 g green beans, cut into pieces

· 125 g baby corn, thickly sliced

· 1 tablespoon fish sauce

· 1 tablespoon lime juice

· 1 green onion, thinly sliced

· 3-4 sliced red chillies

· Chopped roasted peanuts

· Fresh mint leaves, to serve

Method

Preheat the oven to 180°C. Place chicken and curry paste in a bowl. Rub the paste all over chicken. Heat oil in a pan over medium heat. Cook lime for one minute each side or until charred. Transfer to a plate. Add chicken to pan. Cook both sides until well browned. Transfer to a plate. Wipe pan clean. Heat the remaining oil in pan. Add brown onion, garlic, ginger, lemongrass and carrot. Cook until onion softens. Add rice. Cook until rice is coated in mixture. Add stock. Bring to boil. Place chicken on top of rice mixture. Cover with foil. Bake for 25 minutes. Remove foil. Add beans, corn, lime slices, fish sauce and lime juice to rice. Stir to combine. Arrange chicken over rice. Bake until rice is tender and chicken is cooked through. Top with green onion, chillies, peanuts and fresh mint leaves. Enjoy!